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- 1 lb (450g) large shrimp, peeled and deveined - 1 tablespoon Cajun seasoning - 2 tablespoons olive oil - 1 medium onion, diced - 1 red bell pepper, diced - 3 cloves garlic, minced - 1 cup long-grain white rice - 2 cups chicken broth - 1 can (14.5 oz) diced tomatoes, undrained - 1 cup frozen peas - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients provide a great base for flavor. The shrimp brings a seafood taste, while the Cajun seasoning adds spice. The veggies like onion and bell pepper bring sweetness. The rice absorbs all the flavors, making it a complete meal in one pot. - Large pot or skillet - Sharp knife - Cutting board - Wooden spoon - Measuring cups and spoons - Bowl for tossing shrimp Having the right tools makes cooking easier. A large pot helps with even cooking. A sharp knife and cutting board let you chop cleanly. A wooden spoon helps stir without scratching your pot. - Shrimp: Use chicken or tofu for a different protein. - Cajun seasoning: Mix paprika, cayenne, and garlic powder if you don’t have it. - Olive oil: Canola or vegetable oil works too. - Chicken broth: Use vegetable broth for a vegetarian option. - Diced tomatoes: Fresh tomatoes can replace canned ones. Substitutions can help you use what you have. This way, you can still make a tasty dish even if you lack some ingredients. Start by getting your shrimp ready. Take one pound of large shrimp. Peel and devein them if needed. In a bowl, mix the shrimp with one tablespoon of Cajun seasoning. Toss them well to coat each shrimp evenly. This step adds a punch of flavor to your dish. Next, grab a large pot or skillet. Heat two tablespoons of olive oil over medium heat. Add one medium diced onion and one diced red bell pepper. Sauté these for about three to four minutes. You want them to become soft and translucent. After that, add three cloves of minced garlic. Cook for another minute until you smell the garlic. Now, add one cup of uncooked long-grain white rice. Toast the rice for about two minutes, stirring often. This helps the rice soak up all the flavors later. Now it’s time to combine everything. Pour in two cups of chicken broth and one can of undrained diced tomatoes. Bring this mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about fifteen minutes. The rice should absorb most of the liquid by now. Carefully fold in the seasoned shrimp and one cup of frozen peas. Cover the pot again and cook for an additional five to seven minutes. Look for the shrimp to turn pink and be fully cooked. Finally, taste and season with salt and pepper. Let the pot sit covered for five minutes before serving. To cook shrimp just right, watch the color. When shrimp turn pink, they are ready. Overcooking makes them tough. Aim for about 5-7 minutes in the pot. The shrimp should be firm but not rubbery. Toss them in Cajun seasoning before cooking. This adds a great kick! Use fresh herbs to boost flavor. Fresh parsley adds freshness and color. A squeeze of lemon brightens the dish too. You can also add hot sauce for more heat. If you like a smoky taste, try smoked paprika. Each of these can take your dish to the next level! To keep rice fluffy, rinse the grains first. This removes extra starch. When you toast the rice, stir it well. This helps it absorb flavors better. After cooking, let it sit covered for a few minutes. This step helps any remaining steam finish the cooking. It makes every bite light and airy! {{image_2}} You can make this dish vegetarian by swapping out shrimp for firm tofu. Cut the tofu into cubes and sauté them until golden before adding them to the rice. Use vegetable broth instead of chicken broth for the base. This keeps the flavors rich and tasty. If you love heat, add more Cajun seasoning or some diced jalapeños. You can also toss in a splash of hot sauce for an extra kick. Just be careful not to add too much at once. Taste as you go to find the right balance for you. You can easily change the protein in this recipe. Try chicken, sausage, or even fish. Cut chicken into small pieces and cook them until browned. For sausage, slice it up and cook it with the veggies. Each option gives a unique twist to this one-pot meal. After you enjoy your One-Pot Spicy Cajun Shrimp and Rice, store leftovers in an airtight container. This keeps the flavors fresh. Make sure to cool the dish to room temperature first. Then, place it in the fridge. It will stay good for about three days. To reheat, you can use the microwave or the stove. For the microwave, place a portion in a bowl. Add a splash of water to keep it moist. Heat for about one to two minutes. Stir halfway through to heat evenly. On the stove, warm on low heat in a pan. Stir often until it’s hot throughout. If you want to save some for later, freezing works well. First, let the dish cool completely. Then, transfer it to a freezer-safe container. It will last up to three months in the freezer. To reheat from frozen, let it thaw in the fridge overnight. Then, follow the reheating instructions. Enjoy the flavors again! Yes, you can use brown rice. Brown rice has a nutty flavor and is healthier. However, it takes longer to cook. You need to increase the liquid and cooking time. Use 2 ½ cups of broth and simmer for about 35-40 minutes. You can add many things! Try diced celery for crunch, or corn for sweetness. You might also like to add sausage for extra flavor. Other options include diced zucchini or mushrooms. These additions can make the dish even more tasty and fun! To lower the spice, use less Cajun seasoning. You can also add a bit of sugar to balance the heat. Mixing in dairy, like sour cream or yogurt, can help cool it down, too. This way, you keep the flavors without the heat! This blog covers how to create a delicious one-pot shrimp dish. You learned about the key ingredients and tools needed. I also shared tips for cooking shrimp and rice perfectly. You can vary the dish with vegetarian or spicy options. Finally, I explained how to store leftovers and answered common questions. Cooking should be fun and creative. Now, with these tips and tricks, you can make your meal enjoyable!

One-Pot Spicy Cajun Shrimp and Rice

Make mealtime a breeze with this One-Pot Spicy Cajun Shrimp and Rice recipe! Bursting with flavor, this dish combines juicy shrimp, vibrant vegetables, and aromatic spices all cooked in one pot for easy cleanup. In just 30 minutes, you can serve up a delicious meal that will impress your family or guests. Dive into this savory recipe and bring a taste of Louisiana home. Click to discover how to create this mouthwatering dish today!
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Ingredients
  

1 lb (450g) large shrimp, peeled and deveined

1 tablespoon Cajun seasoning

2 tablespoons olive oil

1 medium onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 cup long-grain white rice

2 cups chicken broth

1 can (14.5 oz) diced tomatoes, undrained

1 cup frozen peas

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a bowl, toss the shrimp with Cajun seasoning, making sure they are evenly coated. Set aside.

    Heat olive oil in a large pot or skillet over medium heat. Add the diced onion and red bell pepper, sautéing for about 3-4 minutes until they are soft and translucent.

      Stir in the minced garlic and cook for an additional minute until fragrant.

        Add the uncooked rice to the pot and toast for about 2 minutes, stirring frequently to prevent sticking.

          Pour in the chicken broth and the undrained diced tomatoes, and bring the mixture to a gentle boil.

            Once boiling, reduce heat to low and cover the pot. Let it simmer for about 15 minutes, or until the rice is almost cooked and has absorbed most of the liquid.

              Carefully fold in the seasoned shrimp and frozen peas, cover again, and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.

                Season with salt and pepper to taste, then remove from heat and let it sit covered for 5 minutes before serving.

                  Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings

                    - Presentation Tips: Serve in shallow bowls, garnished with fresh parsley and a wedge of lemon on the side for a burst of brightness.